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Butternut Squash, Juici Apples and Chopped Kale topped with Warm Pancetta Dressing with pasta in a white bowl on a dark background with a white napkin and some apples and a skillet of pancetta.

Roasted Butternut Squash, Juici Apple, and Kale Salad with Warm Pancetta Dressing

This trio comes together to make fall or winter salad you'll love on your holiday table. Butternut Squash, Juici Apple and Kale Salad topped with a Warm Pancetta Dressing. Sponsored by Starr Ranch Growers.
Course Salad
Cuisine American
Prep Time 20 minutes
Butternut Squash Roasting 35 minutes
Total Time 55 minutes
Servings 6


  • 2 lb diced butternut squash I buy prepacked at Costco or Trader Joes
  • olive oil
  • 6 oz Tuscan kale
  • 3 Juici apples
  • 3 Tbsp. roasted, salted sunflower seeds

For the Dressing

  • 1 container diced pancetta
  • ¼ cup apple cider vinegar more if needed


  • Preheat oven to 400°
  • On a rimmed baking sheet, place butternut squash and drizzle with olive oil.
  • Roast for approximately 35 minutes until caramelized and browned.
  • When done, remove from oven and set aside
  • Meanwhile, remove the hard ribs from the kale pieces and thinly slice.
  • Core the apples and cut them into a 1- 1½ dice.
  • In a medium skillet set to medium heat, saute the pancetta until crisp about 3 minutes. Remove from heat.
  • Add the vinegar to the pan and stir the pancetta and vinegar together to make the dressing. Add more if needed.
  • Assemble the salad and spoon over warm dressing. Top with sunflower seeds and serve immediately.


  • If you don't use all the dressing, you can save it and reheat it in a microwave for about 10 seconds. Add a touch more vinegar after heating to bring it to the right consistency.
  • Toss with leftover pasta or farro as an option and top with crumbled gorgonzola.